Pasta with mushrooms and cooking cream is a super tasty Italian recipe and if you haven’t tried it yet, well… you should! I love all creamy recipes and I think most of do and this is one of my favorite ones… Pasta and cooking cream made me gain lots of pounds during my first year of college, but at that time, I didn’t really care about what could a 150 g of pasta with lots of cream do to my body… I kept eating it all the time, with loads of cheese… With years, I have changed my diet habits and lots of things changed… We can all eat creamy pasta meals and chocolate desserts without gaining weight, remember that the food diversity is the key to a good health, but the key word is the quantity!
In Veneto region mushroom recipes are very popular, from risottos, different pasta recipes and various sauces with mushrooms. This recipe is really ideal for any occasion, the only thing is that not everyone will be satisfied about the amount of the cooking cream in the recipe, so you can add it as you prefer. But if you choose to add more cooking cream to this recipe I recommend you to add Parmesan cheese, because it will taste unsalty otherwise.
Kids under the age of 7 should not eat mushrooms, so my little one will have to wait for some time to try this exquisite recipe, but I prepared him some tasty homemade pizza with ham and eggs. I love preparing pizza at home because my Mom showed me how to prepare the best dough in the world for the pizza. Well I live in Italy, so I cannot complain about eating pizza out, but I really love preparing it at home. Maybe someday I will add a category “other recipes” so I can write down all the other fantastic recipes that I love to prepare.
But let’s go back to today’s recipe. For pasta with mushrooms, cream and herbs recipe I used Pioppini mushrooms because of their unique flavor, but you can replace them with once you prefer like porcini or champignon. Pioppini mushrooms should not be washed, you just need to dust well the caps with a brush, but if it is not enough to completely remove the soil, pass them quickly under warm running water, dry with a cloth and then cut the end part of the stems. In Italy they usually use fresh long pasta for recipes with mushrooms like tagliatelle, but you can use any form and as you can see this time I chose caserecce. Remember to serve the pasta while it is still warm.
Enjoy your pasta! 🙂